An easy-to-make vegetarian pie that’s positively addictive!
Many moons ago my husband and I honeymooned in Greece, and I’m not overexaggerating when I say I ate a piece of spanakopita every single day – in between lounging on sun chairs, riding around on quad bikes (terrifying) and fish-pedicure spa experiences (equally terrifying).
Once home again, I pined for spanakopita for years before realising how easy this vegetarian delight is to make. The word “pie” might summon up ideas of fiddling, but in this recipe there’s hardly any chopping or fussing; you just mix it all up and into the oven it goes. Filo pastry used to scare me, but it’s actually one of the easiest pastries to work with and is found at most supermarkets. So, long story short, this recipe is a must make. I am addicted.
The flavour combination here is incredible and the kids love it too (even though I watch in horror as they gleefully squeeze ketchup over their serves!). The filo pie is filled with a deliciously simple mixture of creamy feta and ricotta with spinach, spring onion (scallion), herbs and seasonings. Extra balls of filo are scrunched up and added to the top of the pie for an incredibly light, fun and crunchy texture. This is a recipe that features in my new cookbook The Simple Dinner Edit.
What can I serve with Spanakopita “Greens” Pie
I would serve Mediterranean-inspired sides, such as a Greek salad with Lemon & Mint Yoghurt Dressing, or little bowls of black olives, sliced roasted capsicum (bell pepper) or eggplant (aubergine) from a jar, or extra cubes of feta all in the centre of the table. You could even serve this alongside my Falafel Bowl, as part of a larger spread.
Why was my spanikopita soggy on the bottom?
It’s important to wring the excess water out of the spinach well before using. Thaw the spinach as per the packet instructions and drain through a fine-mesh sieve. Wrap the spinach in a damp, clean tea (dish) towel and use your hands to wring out any excess water. The drier the spinach, the crispier the pastry.
Watch how to make Spanakopita “Greens” Pie
What are some other vegetarian recipes?
If you are looking for other deliciously easy vegetarian recipes, I think you’ll love:
Spinach and Feta Triangles
Falafel Bowl
Spinach & Ricotta Tortellini with Creamy Tomato Sauce
Shakshuka
Cheesy Corn Fritters
Spanakopita ‘Greens’ Pie
Spanakopita “Greens” Pie is a wholesome, vegetarian meal that’s delicious and fun to eat and easy and stress-free to make.
- Total Time: 40 mins
- Yield: 4 1x
Ingredients
- 750 g (1 lb 11 oz) frozen spinach, thawed and drained well (see note 1)
- 6 spring onions (scallions), finely sliced
- ½ bunch dill, fronds picked and finely chopped (or chopped parsley)
- ¼ bunch mint, leaves picked and finely chopped
- 4 eggs
- 300 g (101/2 oz) fresh ricotta
- 200 g (7 oz) feta, crumbled
- 1 tsp sea salt flakes
- ¼ tsp cracked black pepper
- 8–10 sheets filo pastry
- Olive oil spray
- Black sesame seeds, to sprinkle
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- In a large bowl, use your hands to combine the frozen spinach, spring onion, dill, mint, eggs, ricotta, feta, salt and pepper.
- Layer four sheets of filo pastry in a baking dish, spraying or brushing with olive oil between each layer. There should be some overhang.
- Place the spinach mixture into the baking dish, folding the overhanging filo pastry back onto the mixture.
- Scrunch the remaining sheets of filo into rough balls and place them on top of the pie, spraying again with olive oil. Sprinkle with the black sesame seeds.
- Bake for 30 minutes in the bottom half of the oven (to ensure a crispy base) until the pastry is golden brown.
- Allow to stand for 10 minutes before serving.
- Serve warm or at room temperature.
Notes
Note 1 – Thaw the spinach as per the packet instructions and drain through a fine-mesh sieve. Wrap the spinach in a damp, clean tea (dish) towel and use your hands to wring out any excess water. The drier the spinach, the crispier the pastry.
Make ahead
The pie can be assembled and refrigerated up to 24 hours prior to baking, or frozen for up to 4 weeks. Bake from frozen in a 200°C (400°F) (180°C/350°F fan-forced) oven – allow up to 1 hour.
Leftovers
Refrigerate the cooked spanakopita for up to 3 days. Freeze in individual portions for up to 4 weeks. Reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven. It can be eaten cold too, and leftovers make great lunchbox fillers.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Vegetarian
- Method: Bake
Debbie says:
Do you think I could substitute cottage cheese for the Ricotta? Thanks
Nicole says:
Hi Debbie, I’ve noticed that other cooks on the internet say that yes you can do this. However, I haven’t tested it myself so I’m not able to confirm. If you try it I’d love to hear how it goes! Nic x
Susan says:
If I want to use fresh spinach instead, how much should I use and does it need to be cooked first? Thanks
Nicole says:
Hi Susan, when I’m using fresh spinach, I use a big bag (280 g/10 oz) and soften it in a hot pan with 1–2 tbsp of water first, so that it wilts down. I then allow it to cool before squeezing out any excess liquid and chopping it up. I hope this helps. Nic x